Sweet and Sour Thin White Fleshed Fish Fillets

Crispy but surprisingly light, these fi llets are put in a thick, rich sauce, then topped with shredded vegetables.

Four 4- to 6-ounce thin white-fl eshed fi sh fi llets

5 tablespoons Shaoxing or dry sherry

3 cups plus 1 tablespoon peanut oil

1 tablespoon plus 2 teaspoons cornstarch

1 tablespoon water

2 scallions, thinly sliced

1 garlic clove, minced

1 tablespoon minced peeled fresh ginger

3 tablespoons rice vinegar

3 tablespoons sugar

2 tablespoons soy sauce

1⁄2 cup chicken, vegetable, or fi sh broth

1 carrot, peeled and cut into matchsticks

1 celery rib, thinly sliced

• Pat the fi llets dry with paper towels. Cut them into 2-inch pieces, place in a large baking dish, and sprinkle with 3 tablespoons Shaoxing or sherry. Cover and refrigerate for at least 30 minutes or up to 2 hours.
• Place 3 cups peanut oil in a large saucepan, clip a deep-frying thermometer to the inside of the pan, and set it over medium-high heat. Heat until the temperature registers 360°F.
• Drain off any excess Shaoxing or sherry in the dish, then sprinkle 1⁄2 tablespoon cornstarch over the fi llets. Turn them over and sprinkle with another 1⁄2 tablespoon cornstarch. Make sure the fi llets are lightly coated.
• Slip them into the hot oil. Fry until lightly browned, turning once, about 4 minutes, adjusting the heat so the temperature remains constant. Transfer the fi sh to a wire rack. Set the oil aside to cool and save for another purpose or discard.
• Whisk the remaining 2 teaspoons cornstarch with the water in a small bowl; set aside.
• Heat a large wok or skillet over medium-high heat. Add the remaining 1 tablespoon peanut oil, then toss in the scallions, garlic, and ginger. Stirfry until very aromatic, about 30 seconds.
• Stir in the vinegar, sugar, soy sauce, and the remaining 2 tablespoons Shaoxing or sherry. Bring this mixture to a simmer, then stir in the broth.
• Once the mixture comes back to a full boil, whisk in the cornstarch mixture and cook, stirring constantly, until thickened, about 20 seconds. l
• Mound the fi sh pieces on a serving platter; pour the thickened sauce over them. Top with the carrots and celery

Makes 4 servings